Check out what a happy reviewer over at Thorns and Berries had to say about this recipe:
By the time the relish cools enough for you to taste it, it will be ready to eat! The flavor and spiciness will improve with time, so letting it sit in the frig for a few hours before dinner is ideal. And it will definitely keep for a few weeks. This corn relish is a great topping for hot dogs, fish or chicken, but my favorite way to eat it is to just mix it up with a few dollops of sour cream and then eat it using tortilla chips as a shovel. Fortunately, I still have a few months to work on that bikini body…
Summer has already come and gone and I’m still waiting for my bikini body. Oh well, I’d rather eat cake….and corn relish.
Ingredients
1 bell pepper, roasted if desired, chopped
1 large, or 2 small, jalapeño peppers (or more), roasted if desired, minced
½ medium onion, chopped
4 ears fresh corn, or 3 cups frozen or canned
½ cup Domino sugar
½ cup Heinz apple cider vinegar
½ teaspoon Morton kosher salt
¼ teaspoon McCormick celery seed
¼ teaspoon mustard seed
Instructions:
To roast peppers: Preheat oven to 450 degrees. Wash peppers and remove stem and seeds. Cut into wedges. Drizzle with oil and place in single layer on rimmed baking sheet. Roast 15-20 minutes until skin is lightly browned and bubbling. When cool enough to handle, peel away skin and discard.
Prep vegetables. Dice roasted peppers or clean and dice raw peppers if using. Peel onion and dice. Remove corn from cob and set aside.
Add a small amount of cooking oil to a large pot or Dutch oven. Sauté onion and peppers (if not roasting) over high heat, until sweating, 1-2 minutes.
Combine vinegar, sugar, and kosher salt in a small mixing bowl or measuring cup. Stir or whisk until salt and sugar have completely dissolved.
Add vinegar mixture to pot. Add corn, roasted peppers, celery seed, and mustard seed. Stir to combine. Bring to a boil, then reduce heat and simmer 15 minutes. Cool. Store in refrigerator up to two weeks. Flavors will intensify through time.
Thank you to Thorns and Berries for this amazing recipe.
